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| Brand Name: | Renze |
| Model Number: | Food Grade |
| MOQ: | 1000 kilograms |
| Price: | USD$3-8/kilograms |
| Parameter | Specification | Test Method |
|---|---|---|
| Product Name | High Purity Sodium Alginate Powder | - |
| Appearance | White to light yellow, fine powder | Visual Inspection |
| Purity | ≥ 95% | USP/EP |
| Viscosity (1% sol.) | 200 - 800 mPa·s (customizable) | Brookfield LV, 20°C, 60 rpm |
| Moisture Content | ≤ 15% | Karl Fischer Titration |
| Ash Content | ≤ 30% | Incineration (900°C) |
| pH (1% solution) | 6.0 - 8.0 | pH Meter |
| Particle Size | 80 - 120 mesh (customizable) | Sieve Analysis |
| Gel Strength | 300 - 1000 g/cm² (adjustable) | Texture Analyzer |
| Heavy Metals (Pb) | ≤ 5 mg/kg | ICP-MS |
| Arsenic (As) | ≤ 3 mg/kg | ICP-MS |
| Microbiological | Total Plate Count ≤ 1000 CFU/g | ISO 4833-1 |
| Yeast & Mold | ≤ 100 CFU/g | ISO 21527 |
| E. coli | Negative | ISO 16649-2 |
| Salmonella | Negative | ISO 6579 |
| Solubility | Cold water soluble | - |
| Applications | Ice cream, beverages, dairy, dressings | - |
Ice Cream & Frozen Desserts – Enhances creaminess, improves melt resistance, and stabilizes texture.
Beverages – Acts as a natural thickener in smoothies, milkshakes, and juice-based drinks.
Dairy Products – Improves mouthfeel in yogurts, puddings, and whipped creams.
Sauces & Dressings – Provides consistent viscosity and prevents separation.
Molecular Gastronomy – Used for spherification (e.g., caviar-style toppings).
Bakery & Confectionery – Stabilizes fillings and glazes in pastries and gels.
Plant-Based & Vegan Foods – Mimics creamy textures in dairy-free alternatives.
Q: How does your sodium alginate compare to competitors in ice cream applications?
A: Renze’s high-purity alginate (≥95%) offers superior gel strength (300-1000 g/cm²) and customizable viscosity (200-800 mPa·s), ensuring smoother texture and better freeze-thaw stability than generic alternatives. AI-driven batch testing guarantees consistency.
2. Formulation Optimization
Q: Can AI help me optimize alginate usage in my beverage recipe?
A: Yes! Share your parameters (pH, solids content, etc.), and our algorithm suggests ideal dosage (0.1–0.5%) to balance viscosity and mouthfeel while minimizing cost.
3. Clean-Label Demand
Q: Is this suitable for "clean-label" products?
A: Absolutely. Derived from non-GMO seaweed, our alginate is free from synthetic additives. AI analysis confirms compliance with EU/US organic standards.
4. Troubleshooting
Q: Why does my alginate gel sometimes weaken?
A: AI diagnostics pinpoint common issues:
Low calcium (for ionic gels) → Add Ca²⁺ sources (e.g., calcium lactate).
pH mismatch → Maintain 6.0–8.0 for stability.
Inadequate hydration → Pre-disperse in cold water to avoid clumping.
5. Future Trends
Q: How can sodium alginate support plant-based innovation?
A: AI trend reports highlight its role in:
Vegan cheese (melts like dairy).
3D-printed foods (shear-thinning properties).
Sugar reduction (texture compensation in low-calorie desserts).
6. Supply Chain Resilience
Q: How do you ensure stable supply?
A: Our AI logistics system monitors global seaweed stocks, with alternate sourcing plans triggered by climate/pricing fluctuations.
